This creamy pumpkin and sweet potato soup is warm and inviting, scented with ground ginger, smoked paprika, and a hint of cinnamon. It’s quick to make—about 40 minutes—and can be prepared ahead, making it an excellent choice for holiday menus.
Note: originally published in 2021 and updated in 2025 with new photos and streamlined instructions to simplify prep.
When the weather cools, a steaming bowl of soup is the perfect way to begin a meal. Alongside favorites like turkey sweet potato soup and carrot pumpkin apple soup, this pumpkin and sweet potato soup stands out for its rich, velvety texture and comforting autumn flavors.
The base combines canned pumpkin purée and tender sweet potato, enhanced by cozy spices—ground ginger for warmth, smoked paprika for depth, and just a touch of cinnamon. Using canned pumpkin shortens prep time and makes this recipe convenient without sacrificing flavor.
Thanks to simple ingredients and straightforward steps, you can have this soup ready in about 40 minutes, or make it a few days ahead to save time on busy holiday days.
Recipe ingredients
Ingredient notes
- Broth: For a vegetarian version use vegetable broth. Chicken or other broths work well too.
- Heavy cream: Heavy whipping cream gives the soup richness; swap light cream for a lighter result or full-fat canned coconut milk to make it dairy-free.
- Oil: Olive oil is used to sauté the vegetables, but any neutral cooking oil works.
- Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. Homemade purée is fine if you have it.
Step by step photos
Below is a visual walk-through of the main steps. For full details, refer to the recipe card at the bottom.
1. Heat oil in a large pot. When hot, sauté the chopped onion until softened and just starting to brown at the edges.
2. Add the spices and garlic and cook, stirring, for about a minute until fragrant.
3. Add cubed sweet potato and 6 cups (about 1.4 L) of broth. Stir and bring to a gentle boil.
4. Simmer 13–15 minutes, until the sweet potato is fork-tender.
5. Reduce heat to low and stir in the canned pumpkin. Cook another minute or two to combine flavors.
6. Remove the pot from heat and stir in the heavy cream (or coconut milk).
7. Purée the soup with an immersion blender until smooth. For a chunkier texture, pulse less or blend only part of the soup.
8. Taste and adjust seasoning with salt and pepper. If the soup is too thick, stir in extra broth or cream until you reach the desired consistency.
Tips and tricks
- Check sweet potato tenderness with a fork—if it slides in easily, the pieces are done.
- Customize spices to taste. Add more garlic if you like, and use cinnamon sparingly—¼ teaspoon adds warmth without dominating the dish.
- If you don’t have an immersion blender, use a regular blender in batches after allowing the soup to cool slightly. Take care when blending hot liquids.
Make-ahead & storage directions
Storing in the fridge:
- Store in an airtight container for up to 3 days. Reheat gently over low heat, stirring frequently; avoid boiling.
- Add a splash of broth or cream when reheating if the soup needs thinning.
Storing in the freezer:
- Freeze before adding the cream. Leave headroom for expansion and cool completely before freezing.
- Frozen soup keeps up to 3 months. Thaw overnight in the fridge, reheat, then stir in cream and adjust seasoning.
Slow cooker instructions
To make this in a slow cooker:
- Add all ingredients except the heavy cream and enough broth to cover the ingredients (about 3–4 cups) to the crock pot.
- Cook on high for 4 hours or low for 8 hours, until vegetables are very soft. Less broth is needed since the lid traps steam.
- Turn off the slow cooker, stir in the cream, and blend with an immersion blender until smooth. Adjust seasoning and thin with extra broth if needed.
Recipe variations
- Kabocha squash: Substitute peeled kabocha chunks for the sweet potato.
- Different spices: Try cumin, coriander, regular paprika, or a pinch of chili powder to change the flavor profile.
- Apple addition: Add peeled apple chunks with the sweet potato for a subtle sweetness.
- Add texture: Partially blend the soup for a chunkier, heartier mouthfeel.
Garnish ideas
Garnishes brighten the presentation and add texture. Try toasted hulled pumpkin seeds, chopped chives or parsley, cracked black pepper, flaky sea salt, red pepper flakes, crumbled bacon, caramelized onions, croutons, or a swirl of extra cream or coconut milk.
Recipe FAQs
If the soup is too thick after blending, add broth or water a little at a time and re-taste to adjust seasoning. If it’s too thin, let it cool slightly to thicken or simmer gently over low heat to reduce liquid. If cream is already added, keep heat low to avoid curdling.
Yes: use vegetable broth and replace the heavy cream with full-fat canned coconut milk for a dairy-free, vegan version.
Related recipes
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Lentil Potato Soup
-
Sweet Potato Black Bean Soup
-
Turkey Sweet Potato Soup
-
Carrot Pumpkin Apple Soup
If you make this recipe, please leave a rating or review—I’d love to hear how it turned out!
📖 Recipe
Pumpkin and Sweet Potato Soup
This creamy, hearty soup is full of warming spices and easy to make—an ideal starter for fall and winter gatherings.
- Author: Kate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 ounces (454 g) sweet potato, peeled and cubed
- 2 cups (about 1 large or 2 small) chopped onion
- 3 cloves garlic, minced
- 3 tablespoons olive or vegetable oil
- 1 teaspoon salt, or to taste
- ¾ teaspoon ground black pepper, or to taste
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 6–7 cups (1.4–1.7 L) broth (use vegetable broth for vegetarian soup)
- one 15-ounce (425 g) can pumpkin purée
- 1 cup (237 ml) heavy cream (or full-fat coconut milk for dairy-free)
Instructions
- Heat 3 tablespoons oil in a large pot over medium-high heat. Add chopped onion and cook 4–5 minutes, stirring, until softened and beginning to brown.
- Add garlic, salt, black pepper, smoked paprika, ground ginger, and cinnamon. Cook 1 minute, stirring, until fragrant.
- Add cubed sweet potato and 6 cups broth. Bring to a gentle boil, then simmer 13–15 minutes until sweet potato is fork-tender.
- Reduce heat to low and stir in pumpkin purée. Cook 1–2 minutes to combine.
- Remove the pot from heat and stir in the heavy cream. Purée the soup with an immersion blender until smooth. If desired, thin with more broth and adjust seasoning.
Notes
- If using a regular blender, cool the soup slightly before blending and follow safety precautions for hot liquids.
- To make vegan: use vegetable broth and full-fat canned coconut milk instead of heavy cream.
- Store tightly covered in the fridge up to 3 days. Reheat gently over low heat, stirring frequently.
Crock Pot Instructions:
- Add all ingredients except the heavy cream and enough broth to cover the ingredients to the crock pot.
- Cook on high for 4 hours or low for 8 hours, until vegetables are very soft.
- Turn off the crock pot, stir in the cream, and blend until smooth. Adjust seasoning and thin with broth if needed.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 208
- Sugar: 6.8 g
- Sodium: 804 mg
- Fat: 12.1 g
- Saturated Fat: 4.5 g
- Carbohydrates: 19.2 g
- Fiber: 4.2 g
- Protein: 6.5 g
- Cholesterol: 21 mg